Kancha Aam diye Potoler Chorchori ( Parwal Curry with Raw Mango - Bengali Style)

 

           Here is a yummy, tangy and a mustardy flavored parwal (pointed gourd) curry that is bursting with flavors. It is a simple dish without any tempering. Just mix everything and slow cook to perfection. I have added some chopped raw mangoes for the tanginess and also added some mustard paste for a bit of pungency. You can relish it with hot steamed rice or as a side dish with chapattis. So check out the step by step pictorial guide to prepare it.

• 8-10 Parwals (Pointed gourd), scraped & sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1 onion, chopped
• 3-4 tbsp. raw mango, grated
• 2 tbsp. mustard paste
• 2-3 tbsp. coriander leaves, chopped

          In a bowl, mix together all the above mentioned ingredients. Cover and keep aside for 25-30 minutes.

          Heat a pan and transfer the parwal mix to it. Cover and cook on a very low flame till done and till the parwals turns soft. 

          Keep stirring at intervals and sprinkle water as and when needed to keep it moist. Serve this chorchori with hot steamed rice or chapattis.

                    In a bowl, mix together all the mentioned ingredients (except coriander 

                    leaves). Cover and keep aside for 25-30 minutes.

                                 Heat a pan & transfer the parwal mix to it. 

                        Cover & cook on a very low flame till done & till the parwal turns soft. 

                                 Serve this chorchori with hot steamed rice or chapattis.